An exquisite treat, in the form of a  plated meal...

Taking reminiscence from a popular Greek specialty, this recipe has been specially selected for this Eid, and has been presented in the form of a  mixed platter prepared as a meal on its own, and served with flatbread of choice.

Chicken Pistachio Simit

Recipe Card 

Ingredients

Quantity

Chicken whole leg cut in chunks

500 g
Pistachios, shelled

½ cup

Parsley, roughly chopped

¼ cup

Mint, roughly chopped

¼ cup
Garlic cloves, peeled

6

Scallions, roughly chopped

2
Onion, roughly chopped

½ small

Red chilli flakes, crushed

1 tsp
All spice, ground

½ tsp

Sumac

½ - 1 tsp
Salt and freshly ground black pepper

To taste

Fine Bulgur, soaked in warm water for 10 mins & drained

¼ cup
Olive oil

4 tbsp/plus as required for marination

Clarified butter

For basting

 

Method of Preparation

  1. Purée pistachios with parsley, mint, ¼ cup water, and Olive oil in a food processor until very smooth.
  2. Combine the dry spices in a bowl, chili flakes, allspice, salt and pepper, and set aside.
  3. In a bowl add chicken and marinate with garlic, scallions, onions, bulgur, dry spices, sumac, the pistachio/ herb mixture, and Oil; mix until combined.
  4. Grill in a preheated oven at 200 C until slightly charred and cooked through 12-15 minutes. Transfer kebabs to a platter; drizzle with oil/clarified butter and sprinkle with sumac.

Note: - Lamb chops/ boneless beef/lamb cubes can be used instead of chicken

 

Smoked Chicken Minced Pate

Recipe Card

Ingredients

Quantity

Chicken mince

500 g

Yogurt

2-3 tbsp

Fried onions, ground

2 tbsp

Fresh coriander, finely chopped

2 tbsp

Fresh mint, finely chopped

2 tbsp

Ginger garlic paste

1 tbsp

Dry Spices and Ground together

Coriander seeds, roasted & ground

1 tsp

Cumin seeds, roasted & ground

1 tsp

Dry red chili, roasted & ground

2 round

Cinnamon stick, roasted & ground

½ inch stick

Cloves, roasted & ground

3-4

Green cardamom, roasted & ground

2 pcs

Bay leaf, roasted & ground

1 pc

Paprika powder

1 tsp

Salt

A/R

Black pepper powder

½ tsp

Meat tenderizer

1 tsp

Raw papaya, ground

1 tbsp
Oil

3-4 tbsp

Butter

1 tbsp
Coal to temper

1 pc

 

Method of Preparation

  1. Marinate the mince with all the ingredients and spices, and marinade overnight.
  2. Heat oil in a saucepan and sauté the mince till cooked. Add butter to flavour.
  3. Temper with coal.

Note: - Beef/ Lamb mince can be used instead of chicken.

 

Silken Chicken Cake

Recipe Card

Ingredients

Quantity

Chicken mince

500 g

Onion, chopped & caramelized

1 pc

Almonds blanched and ground

2 tbsp heaped

Desiccated coconut, ground

3 tsp
Cream

2 tbsp

All spice powder

1 tsp heaped
Green cardamom, ground

¾ tsp

Roasted cumin powder

1 tsp
Roasted coriander, crushed

1 ½ tsp

Crushed red pepper

1 tbsp
White pepper

½ tsp

Salt

1 tsp or As required
Green chilies, ground

1 tsp

Ginger garlic paste

1 tbsp
Clarified butter

2 tbsp heaped

Corn flour

1 tbsp
Egg white

1 pc

Bread crumbs, to coat

As required
Oil, to pan fry

As required

 

Method of Preparation:

  1. Grind the Almonds and coconut along with the cream and cardamom to a fine paste. The coconut can also be added separately to the marination, if not added in the paste.
  2. Marinate the chicken mince with ground almonds and coconut paste, and all the dry spices (allspice, roasted cumin powder, crushed red pepper, white pepper, salt, roasted crushed coriander)
  3. Add green chilies ground, ginger garlic paste clarified butter and cornflour and egg white, mix very well. Smoke the marination and set aside overnight.
  4. Shape into cakes and coat with bread crumbs and pan-fry on low heat till done and golden.

Note: - Beef/ Lamb mince can be used instead of chicken.

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Chef Sabeen Fareed

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.